coconut cream cake

Name: Coconut Cream Cake
Prep time: 30 min
Cook time: 40 min
Yield: 12
Ingredients: 1 box(es) yellow cake mix, prepared and baked as directed; 1 can(s) sweetened condensed milk; 1-8oz can(s) cream of coconut ( found in the mexican food section); 8 ounce(s) cool whip topping; 1 cup(s) sweetened flaked coconut; 1/2 cup(s) chopped pecans

(1 RATING)

101 Pinches

Marilyn Boy

demotte, IN

Updated on Oct 18, 2011

This is a family favorite, and also a hit at our church potluck dinners. Simple to make, and very moist!

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prep time 30 Min

cook time 40 Min

method ---

yield 12 serving(s)

Ingredients

1 box yellow cake mix, prepared and baked as directed
1 can sweetened condensed milk
1-8oz can cream of coconut ( found in the mexican food section)
8 ounces cool whip topping
1 cup sweetened flaked coconut
1/2 cup chopped pecans

How To Make coconut cream cake

Step 1

Preheat oven to 350 degrees. grease and flour 9x13 in. pan.

Step 2

Bake cake according to package directions. When cake is done, remove from oven and poke holes in cake with a fork (Do this over entire cake.)
Step 3

Mix together Cream of coconut and sweetened condensed milk. Pour mixture over cake, and allow to cool in fridge.
Step 4

Blend together Cool Whip, coconut and pecans. Frost cake with this mixture.
Step 5

Cover and store in fridge until ready to serve.
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